3 Ingredient No Bake Strawberry Cake
This layered strawberry cake doesn't require any cooking or baking. It's an easy, stress-free dessert to make. You only need 3 ingredients to make it.
Ingredients
- 6 cups (426 g) Cool Whip or Homemade Whipped Cream, see notes section for homemade whipped cream recipe
- 4 cups (480 g) sliced strawberries, ¼ inch thick
- 42 ladyfingers
Instructions
- Please note this cake needs to be made ahead of time, so I recommend making it the night before you plan on serving it. Line a 9 x 9 inch square pan with parchment paper. Make the sides of the parchment paper a little higher than the pan so that when the cake is done, you can easily lift the cake out.
- Spread a thin layer of cream across the bottom of the lined pan. This will help the ladyfingers stay in place and also will help soften them. Line the bottom with ladyfingers. You want to make sure the cookies are touching side by side. You can cut some ladyfingers, if needed, to get them to fit, so that the entire bottom of the pan is covered in a layer of ladyfingers. I was able to get 14 to fit across the bottom and did not need to cut them.
- Add about 2 cups of cream on top of the cookies, spreading it evenly across. I like using an offset spatula to help me spread it evenly across but a regular spatula should also work. Add a layer of strawberries on top of the cream. Line the strawberries in a way that prevents too many gaps. My method was to add them in opposite directions (i.e., the first strawberry has pointy side facing up, the strawberry next to it has the pointy side facing down, see photo in post for reference). I used about 2 cups of sliced strawberries per layer. Add another layer of ladyfingers, followed by another layer of cream and another layer of strawberries. Add one more layer of ladyfingers; you should have 3 layers of ladyfingers. Make sure each layer of ladyfingers have the cookies facing the same direction as the previous layer so that all the layers of cookies line up. This will help ensure a uniform cake layer when cut.
- Top the last layer of ladyfingers with a thin layer of cream (about 1 to 1 ½ cups). You want enough to cover the ladyfingers so that they will soften but you want to save some cream to add right before serving. Cover the pan with plastic wrap and refrigerate the cake for a few hours (ideally overnight) to allow the cookies to soften. Save any remaining cream for the frosting.
- When cake is ready, remove plastic wrap. Remove cake from the pan. Add remaining cream for the frosting. You can add more cream if you desire a thicker layer of frosting on top. If desired, garnish with more strawberries. Slice and serve chilled. Store any uneaten cake in the fridge.
Notes
- Homemade Whipped Cream
- 4 cups (2 pints) heavy cream
- 1/2 cup + 1 tbsp granulated white sugar
- Add the heavy cream and sugar to a large mixing bowl (I used a stand mixer). Using the wire whisk attachment, beat heavy cream at high speed until stiff peaks form.
- You will need a little more than 1 lb of strawberries to get 2 cups of sliced strawberries.
- You can replace the ladyfingers with other cookies like biscuit cookies or graham crackers. I like using ladyfingers because they become cake-like when they soften. I used Balocco Savoiardi Ladyfingers.*
- *This product link is an affiliate link. This means I earn a commission from qualifying purchases.
Serving: 1slice, Calories: 163kcal, Carbohydrates: 28g, Protein: 2g, Fat: 6g, Saturated Fat: 3g, Sodium: 23mg, Fiber: 1g, Sugar: 17g, NET CARBS: 27
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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